Grilled vegetables with BBQ spice mix organic

Ingredients

• 2 stuks courgette in plakken
• 2 stuks rode paprika in kwarten
• 1 stuks aubergine in plakken van 1 cm
• 2 stuks rode uien in 4
• 200 g champignons of portobello
• 5 el olijfolie
• 2 el BBQ Kruidenmix
• 1 teentje knoflook geperst
• 1/2 citroensap
• 1/2 tl zeezout
• 200 g couscous of bulgur

Cook Time

1. 1
   Make marinade: Mix 5 tablespoons olive oil, 2 tablespoons BBQ spice mix organic, 1 clove garlic, minced and 0.5 teaspoon sea salt in a large bowl. The oil ensures that the fat-soluble aromas from the spices are released and adhere well to the vegetables.
2. 2
   Marinate vegetables: Add 2 zucchinis, cut into long slices, 2 red bell peppers, cut into quarters, 1 eggplant, cut into 1 cm slices, 2 red onions, cut into quarters and 200 g mushrooms or portobellos to the marinade and stir well so all vegetables are evenly coated. Let marinate for at least 60 minutes, covered, at room temperature.
3. 3
   Preheat grill: Heat the barbecue or grill pan over high heat. A well-preheated grill gives the characteristic grill marks and prevents the vegetables from sticking to the grate.
4. 4
   Grill vegetables: Grill the vegetables in batches: zucchini and eggplant approx. 3-4 minutes per side, bell pepper approx. 4-5 minutes per side, red onion and mushrooms approx. 5 minutes. Place the grilled vegetables on a plate and loosely cover with aluminum foil.
5. 5
   Serve: Sprinkle the grilled vegetables with 0.5 squeezed lemon juice for a fresh note that balances the smoky spices nicely. Serve on a bed of 200 g couscous or bulgur (optional, as a base) or as a side dish. Serve immediately.